Food Processing Level More Impactful Than Plant-Based Label for Heart Health, Study Finds

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A comprehensive longitudinal study from France reveals that for cardiovascular disease risk, the nutritional quality and industrial processing level of foods play a more decisive role than whether a diet is plant-based or animal-based. Published October 15, 2025, in The Lancet Regional Health—Europe, the research followed over 63,000 adults for up to 15 years, emphasizing the importance of choosing minimally processed, high-quality plant foods over ultra-processed options regardless of their plant origins. This study underscores nuanced dietary guidance for heart health, beyond simple plant versus animal food categorizations.

Key Findings and Developments

The research team from INRAE, Inserm, Université Sorbonne Paris Nord, and Cnam analyzed detailed dietary intake and health data of 63,835 French adults from the NutriNet-Santé cohort over an average of 9.1 years. The study differentiated diets by:

The proportion of plant-based to animal-based products,
The nutritional quality (fat, sugar, salt, antioxidants, minerals),
The level of industrial processing.

Adults consuming diets rich in high-nutritional-quality, minimally processed plant foods—such as fresh, frozen, or high-quality canned fruits and vegetables without added fats, salts, or sugars—were found to have a 40% lower risk of cardiovascular disease compared to those favoring animal-based or lower-quality diets. In contrast, those whose plant-based foods were ultra-processed (commercial wholemeal breads, store-bought soups, ready-made meals) did not show this heart-health benefit. Furthermore, diets with a high proportion of ultra-processed, low-quality plant foods (e.g., sugary cereals, sweetened plant-based drinks, confectionery) increased cardiovascular risk by 40% compared to high-quality, minimally processed plant-based diets .

Expert Perspectives

Dr. Claire Martin, a cardiologist not involved in the study, comments, “This research elegantly shows that the label ‘plant-based’ is not a guarantee of heart health. What matters is the nutritional integrity and the degree to which foods are processed. Highly processed plant foods can contain excessive sugars, salts, and unhealthy fats that negate cardiovascular benefits.”

Nutritionist Dr. Jean-Luc Dupont adds, “Focusing on whole, minimally processed plant foods is paramount. This study supports public health policies that emphasize food quality and processing, urging consumers to look beyond marketing labels toward the ingredients and processing methods that truly impact health.”

Context and Background

Previous research has linked high consumption of ultra-processed foods—whether plant or animal origin—to increased cardiovascular disease risk. Concurrently, other studies have suggested benefits of nutritionally balanced plant-rich diets. This study integrates these findings by addressing the variable of food processing, often overlooked when simply comparing plant-based to animal-based diets. The French NutriNet-Santé cohort provided a robust, large-scale, long-term observational framework for these insights, using repeated dietary questionnaires to capture detailed consumption data .

Implications for Public Health

This study advocates for refining public dietary guidance to prioritize not only increased plant food intake but also the nutritional quality and minimally processed nature of these foods. Policies promoting fresh, frozen, and minimally processed canned fruits and vegetables without additives align with these findings and may more effectively reduce cardiovascular disease burden. For consumers, the practical takeaway is to scrutinize not just whether a product is plant-based but also its processing level and ingredient profile.

Limitations and Counterarguments

As an observational study, causality cannot be definitively established, and residual confounding variables may influence results. Dietary data were self-reported via online questionnaires, which may introduce reporting bias. Some critics argue that ultra-processed foods can vary widely in nutritional quality, so blanket categorizations might overlook nuances. Further randomized controlled trials could clarify mechanistic links. Nonetheless, this research advances beyond prior simplistic plant-animal dichotomies in nutritional epidemiology.

Practical Advice for Readers

Choose whole or minimally processed plant foods like fresh fruits and vegetables.
Limit consumption of ultra-processed plant products, especially those high in added sugars, salts, and fats.
Read nutrition labels carefully to discern processing levels and additives.
Balance plant-based intake with overall diet quality rather than focusing solely on plant versus animal classification.

Medical Disclaimer

This article is for informational purposes only and should not be considered medical advice. Always consult with qualified healthcare professionals before making any health-related decisions or changes to your treatment plan. The information presented here is based on current research and expert opinions, which may evolve as new evidence emerges.